Step 1

Preheat oven to 220 °C/ 425 °F (conventional), or 200 °C/ 400 °F (fan assisted). Heat the oil in a large oven safe skillet over medium high heat. Add in the onion, jalapeño, bell pepper, and garlic. Sauté 3-4 minutes until soft. Add in the spices and cook 30 seconds until fragrant.

Step 2

Add the crushed tomatoes to the pan along with the collards. Cook until collards are wilted about 4-5 minutes. Turn off the heat.

Step 3

Using a spoon create divots in the sauce and crack an egg into each divot. Transfer the skillet to the oven and cook another 5-10 minutes just until the egg whites are set but the yolks are still runny.

Step 4

Top with crumbled goat cheese and serve. Eat immediately or refrigerate for up to 3 days.